The other day, I made peanut butter cookies stuffed with smores spread. I am following that up today with black cocoa cookies stuffed with cookies and cream filling.
A few things about this recipe. Scoop out the cookies and cream spread and freeze for several hours. As always, scoop the flour from your flour bag and cocoa from it’s container so you get the right amount. Make the dough and once you fill each one with a ball of the spread, freeze the doughs for several hours. Only when you are ready to bake, take the dough out. Directly bake, in a preheated oven at 350 degrees from freezer. only bake 15 to 16 minutes. And store them in the fridge after they are completely cooled.
- Ingredients list
- 1 cup butter, softened
- 1 3/4 cup sugar
- 3/4 cup brown sugar firmly packed into measuring cup
- 2 eggs
- 1 tsp vanilla
- 1 2/3 to 3 cups flour (i may use 3 next time to try and prevent spreading a little more)
- 1 cup black cocoa
- 1 tbs cornstarch
- 1 tsp baking soda
- Cookies and cream spread, scooped into tiny mounds and frozen solid
Directions – in a bowl, cream butter, sugar and brown sugar. Add eggs and vanilla. Mix in dry ingredients. If dough seems too dry, add a tbs or two of heavy cream or milk. Scoop out 1/4 cup of dough.
Divide in half and flatten each half.
On one half, place a frozen mound of cookies and cream spread.
Top with other flattened half.
Seal edges.
Freeze doughs for several hours. When ready to bake, keep dough in freezer until oven is preheated to 350 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet. Bake 15 to 16 minutes, no longer. Cool completely. Store in fridge in covered container to keep filling firm.
Thanks for stopping by!
cookies by christine 